Time: 45 min.
Complexity: easily
Servings: 16 - 20

This recipe is perfect for a quick dinner after work. Small pieces of chicken breast simmered in a spicy tomato sauce make the base for delicious tacos. You can make a large batch ahead of time, then portion them out into individual bags and freeze them if you're not using them right away. To serve, reheat the chicken, spoon it into small tortillas, and top it with the rest of the traditional taco toppings. These include shredded cabbage, cilantro, sliced ​​avocado, salsa, jalapeños, and sour cream.

Ingredients:

• 6 large boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp. l. olive oil
• 3 cloves garlic, crushed
• 1 large onion, chopped
• 2 tbsp chili spice mix
• 2 tsp paprika
• 1 tbsp cumin
• 1 can (400 g) of tomato sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, tomato sauce, chili seasoning, cumin, paprika

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Preparation:

Step 1
• Heat olive oil in a skillet over medium-high heat. Add the chicken in batches and cook for a couple of minutes on each side; transfer the chicken to a plate with a slotted spoon.
Step 2
• Add garlic and onion to the pan and fry briefly. Add spice mix with chili pepper, paprika, and cumin to taste. Pour in the tomato sauce and 2 cups of water. Return the chicken to the pan. Bring to a boil and simmer until the broth is reduced by half.
Step 3
• Let cool, divide into four freezer bags and freeze.

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